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  • Where are you located?
    We are located on Bird Dog Road in Ward, Arkansas. We are currently by appointment only, you can call 501-350-1606 to schedule a farm tour!
  • When are you open?
    Our physical location is currently by appointment only. You can call us anytime at 501-350-1606 to schedule a farm tour!
  • What do you do?
    We raise high-quality cattle to be sold in increments of whole, half, or quarter.
  • What is your mission?
    Mill Creek Farm Raised Cattle is committed to delivering the epitome of quality and flavor through our locally-sourced Akaushi Red Angus beef, proudly raised on Bird Dog Road in Ward, Arkansas. As a family-owned operation rooted in tradition and integrity, we prioritize the well-being of our animals and the satisfaction of our customers. Our mission is simple yet profound: to provide hormone and antibiotic-free beef of the highest caliber, nurtured through time-honored methods and small-scale farming practices. With a dedication to sustainability and community, we proudly champion Arkansas-born and raised cattle, ensuring that each bite of our beef reflects the rich heritage and superior craftsmanship synonymous with our region. At Mill Creek Farm Raised Cattle, we invite you to experience the difference that comes from supporting a local, family-owned business. From our pasture to your plate, we promise a taste of authenticity and excellence that honors the legacy of Arkansas agriculture while satisfying your cravings for wholesome, flavorful beef. Join us on a journey back to the basics, where quality reigns supreme and every bite tells a story of tradition, passion, and pride.
  • How can you contact us?
    Call DC Morrison at 501-350-1606 Email us at MillCreekFarmRaisedCattle@gmail.com Fill out our contact form HERE
  • What does a farm tour consist of?
    A farm tour allows you to come and see first hand where and how our cattle are raised. You can experience our practices first hand and will be taken to the pasture, where you can select your own from our herd. Any and all questions you may have will be answered by one of our knowledgable ranchers!
  • Why is Akaushi Red Angus Beef an excellent choice?
    Exceptional Flavor: Akaushi Red Angus beef is prized for its rich, savory flavor that sets it apart from other beef varieties. This exceptional taste is attributed to the high level of marbling found in the meat. Marbling refers to the intramuscular fat dispersed throughout the muscle tissue, which enhances juiciness, tenderness, and flavor. With its abundant marbling, Akaushi Red Angus beef delivers a melt-in-your-mouth experience with every bite, making it a favorite among discerning carnivores. Superior Texture: The texture of Akaushi Red Angus beef is another distinguishing feature that sets it apart. Known for its tenderness and succulence, this beef boasts a velvety-smooth texture that delights the palate. Whether grilled, roasted, or braised, Akaushi Red Angus beef maintains its juiciness and consistency, resulting in a satisfying dining experience every time. This superior texture is a testament to the quality of the breed and the care taken in its production. Nutritional Benefits: In addition to its exceptional flavor and texture, Akaushi Red Angus beef offers notable nutritional benefits. Compared to conventional beef, Akaushi Red Angus beef tends to have a healthier fat profile, with higher levels of monounsaturated fats, particularly oleic acid. These healthy fats contribute to heart health and may lower the risk of certain diseases. Furthermore, Akaushi Red Angus beef is rich in essential nutrients such as protein, iron, zinc, and B vitamins, making it a nutritious choice for individuals seeking a balanced diet. Ethical Farming Practices: Akaushi Red Angus beef is often sourced from farms that prioritize ethical and sustainable farming practices. Cattle are typically raised in spacious, pasture-based environments where they have access to natural grazing and exercise. Additionally, responsible farming practices aim to minimize stress and ensure the well-being of the animals throughout their lives. By supporting farms that prioritize ethical farming practices, consumers can enjoy Akaushi Red Angus beef with confidence, knowing that it was produced with care and integrity.
  • What do your cattle eat?
    Our cattle are pasture raised and graze the grass! We finish off them off with corn feed.
  • Do you give your cattle hormones or antibiotics?
    No! Our cattle are All Natural - hormone and antibiotic free!
  • How is your farm environmentally friendly?
    Mill Creek Farm is committed to sustainable practices in cattle raising, prioritizing environmental responsibility, animal welfare, and community engagement. Here's how their approach contributes to a sustainable agricultural model: Pasture-Based Grazing: Mill Creek Farm emphasizes pasture-based grazing systems, allowing cattle to roam and graze freely in open fields. This approach mirrors natural grazing patterns, fostering soil health, biodiversity, and carbon sequestration. Through rotational grazing and regenerative agriculture techniques, Mill Creek Farm enhances land resilience and sustainability. Conservation Practices: The farm implements conservation measures to safeguard natural resources and minimize environmental impact. These practices may include establishing riparian buffer zones along waterways, planting trees for erosion control, and protecting wildlife habitats. By preserving soil, water quality, and ecosystems, Mill Creek Farm promotes long-term environmental sustainability. Responsible Manure Management: Cattle manure is utilized as organic fertilizer, enriching soil fertility and reducing reliance on synthetic inputs. Through nutrient management plans and composting, Mill Creek Farm minimizes nutrient runoff and enhances soil health sustainably. Animal Welfare Standards: Mill Creek Farm prioritizes animal welfare, ensuring cattle are provided with spacious living conditions, clean water, and nutritious forage. Access to veterinary care and humane handling practices are also prioritized, promoting the well-being of the animals and producing higher-quality beef. Community Engagement: The farm actively engages with the local community, supporting local economies and fostering social connections. Educational initiatives, farm tours, and participation in community events promote transparency and build trust between the farm and consumers. Through these practices, Mill Creek Farm demonstrates a commitment to sustainable agriculture that balances environmental stewardship, animal welfare, and community involvement. By prioritizing these principles, the farm contributes to a resilient and thriving agricultural system for future generations.
  • What does "Made in Arkansas" Mean?
    All of our cattle are born and raised on our farm in Arkansas so you can rest assured that you know exactly where your beef is coming from and where it has been.
  • What does "Product of the USA" Mean
    All of our cattle are born and raised in the United States, specifically Arkansas. We also source our feed and other necessities from other companies based in the United States.
  • What is Akaushi Red Angus Beef?
    Akaushi Red Angus beef is a type of beef produced from the Akaushi cattle breed, which originated in Japan. Akaushi, also known as Japanese Red Cattle, are a specific breed of Wagyu cattle, known for their exceptional meat quality and marbling. The term "Akaushi" translates to "red cow" in Japanese, referring to the breed's characteristic red coat. Akaushi cattle are renowned for their high levels of intramuscular fat, also known as marbling, which contributes to the tenderness, juiciness, and flavor of the beef. This marbling gives the meat a rich, buttery texture and enhances its overall eating experience. In recent years, Akaushi cattle have been raised outside of Japan, including in the United States. Crossbreeding programs have been established to introduce Akaushi genetics into other breeds, such as Angus cattle. This has led to the development of Akaushi Red Angus beef, which combines the desirable qualities of both the Akaushi and Angus breeds, resulting in beef that is well-marbled, flavorful, and tender.
  • Is Akaushi Red Angus Beef Healthy?
    Akaushi Red Angus beef can be considered relatively healthy for several reasons: Lower Saturated Fat Content: Compared to traditional beef breeds, Akaushi Red Angus beef tends to have a higher ratio of monounsaturated fats to saturated fats. Monounsaturated fats are considered heart-healthy and can help reduce levels of LDL (bad) cholesterol in the blood, thereby lowering the risk of heart disease. Higher Levels of Omega-3 Fatty Acids: Akaushi Red Angus beef typically contains higher levels of omega-3 fatty acids compared to conventional beef. Omega-3 fatty acids are essential nutrients that are beneficial for heart health, brain function, and inflammation reduction. Rich in Nutrients: Like other types of beef, Akaushi Red Angus beef is a good source of essential nutrients such as protein, iron, zinc, and B vitamins. These nutrients are important for overall health, including muscle function, immune support, and energy metabolism. Antioxidant Properties: The marbling found in Akaushi Red Angus beef contains antioxidants such as vitamin E and beta-carotene. These compounds help protect cells from damage caused by free radicals, which are unstable molecules that can contribute to aging and disease. No Added Hormones or Antibiotics: Many producers of Akaushi Red Angus beef raise their cattle without the use of added hormones or antibiotics, adhering to more natural and sustainable farming practices. This can be beneficial for consumers who prefer to avoid these additives in their meat. It's important to note that while Akaushi Red Angus beef may offer certain health benefits, moderation is still key. Like any red meat, it should be consumed as part of a balanced diet alongside plenty of fruits, vegetables, whole grains, and lean proteins.
  • What does Akaushi Red Angus Beef taste like?
    Akaushi Red Angus beef offers a remarkable dining experience, characterized by its exceptional flavor profile and tender texture. Picture yourself slicing into a perfectly cooked Akaushi Red Angus steak—each bite is a revelation, with the marbling enhancing the beef's natural richness and depth of flavor. The taste of Akaushi Red Angus beef is exquisite yet approachable, with a balanced combination of savory umami notes and a buttery mouthfeel that sets it apart from other beef varieties. Its tenderness ensures a delightful eating experience, whether you're enjoying a classic steak dinner or experimenting with new recipes in the kitchen. What truly sets Akaushi Red Angus beef apart is the care and attention to detail that goes into its production. Raised with a focus on animal welfare and sustainable farming practices, every cut reflects the dedication of the farmers and ranchers who prioritize quality and taste above all else. Incorporating Akaushi Red Angus beef into your culinary repertoire elevates your meals to a whole new level, promising a memorable dining experience that's sure to impress even the most discerning palates. Whether you're grilling, roasting, or braising, Akaushi Red Angus beef delivers on its promise of exceptional taste and satisfaction, making it a standout choice for any occasion.
  • What do I get if I buy a whole cow?
    The number of each cut and product you receive from a whole cow can vary depending on factors such as the size of the animal, the processing method, and any specific requests you make. However, here is a rough breakdown! Steaks: Around 15-20 steaks, depending on the size and thickness. This includes various cuts like ribeye, strip, tenderloin, T-bone, sirloin, and round. Roasts: You can expect around 6-8 roasts, depending on the size and preferred cut. This includes chuck roast, rump roast, brisket, sirloin tip roast, and round roast. Ground Beef: Approximately 150-200 pounds of ground beef, depending on the size of the cow and the desired fat content. Stew Meat: Around 10-15 pounds of stew meat, typically cut from tougher parts of the cow like the chuck or round. Short Ribs: Around 8-12 pounds of short ribs, depending on the size of the animal and how they are cut. Offal: Typically, you might receive around 5-10 pounds of various organ meats like liver, heart, kidneys, tongue, and oxtail. Bones: Expect to receive around 10-20 pounds of bones, including marrow bones and soup bones. Fat: This can vary widely based on preferences. Some may request all the fat to be trimmed off, while others may request suet for rendering. You might receive around 5-15 pounds of fat. Custom Cuts: Depending on your preferences and arrangements with the butcher, the quantity of custom cuts can vary. Miscellaneous Cuts: Depending on preferences and availability, you might receive 1-3 additional miscellaneous cuts like flank steak, skirt steak, flat iron steak, or tri-tip. Organs for Pet Food: If desired, you might receive 5-10 pounds of organs suitable for pet food. Bones for Broth: Around 5-10 pounds of bones suitable for making broth or stock. These are rough estimates and can vary based on individual factors. It's essential to communicate with the farmer or butcher to discuss your preferences and expectations when purchasing a whole cow.
  • What do I get if I buy a 1/2 a cow?
    When purchasing half a cow, you'll receive approximately half the quantities of cuts and products compared to buying a whole cow. Here's an approximate breakdown of what you can expect: Steaks: Around 7-10 steaks, depending on the size and thickness. This includes various cuts like ribeye, strip, tenderloin, T-bone, sirloin, and round. Roasts: You can expect around 3-4 roasts, depending on the size and preferred cut. This includes chuck roast, rump roast, brisket, sirloin tip roast, and round roast. Ground Beef: Approximately 75-100 pounds of ground beef, depending on the size of the cow and the desired fat content. Stew Meat: Around 5-7 pounds of stew meat, typically cut from tougher parts of the cow like the chuck or round. Short Ribs: Around 4-6 pounds of short ribs, depending on the size of the animal and how they are cut. Offal: Typically, you might receive around 2.5-5 pounds of various organ meats like liver, heart, kidneys, tongue, and oxtail. Bones: Expect to receive around 5-10 pounds of bones, including marrow bones and soup bones. Fat: This can vary widely based on preferences. Some may request all the fat to be trimmed off, while others may request suet for rendering. You might receive around 2.5-7.5 pounds of fat. Custom Cuts: Depending on your preferences and arrangements with the butcher, the quantity of custom cuts can vary. Miscellaneous Cuts: Depending on preferences and availability, you might receive 0.5-1.5 additional miscellaneous cuts like flank steak, skirt steak, flat iron steak, or tri-tip. Organs for Pet Food: If desired, you might receive 2.5-5 pounds of organs suitable for pet food. Bones for Broth: Around 2.5-5 pounds of bones suitable for making broth or stock. These are rough estimates and can vary based on individual factors. Communication with the farmer or butcher is key to ensuring your preferences are met when purchasing half a cow.
  • What do I get if I buy a 1/4 cow?
    When purchasing a quarter of a cow, you'll receive approximately one-fourth of the quantities of cuts and products compared to buying a whole cow. Here's an approximate breakdown of what you can expect: Steaks: Around 3-5 steaks, depending on the size and thickness. This includes various cuts like ribeye, strip, tenderloin, T-bone, sirloin, and round. Roasts: You can expect around 1-2 roasts, depending on the size and preferred cut. This includes chuck roast, rump roast, brisket, sirloin tip roast, and round roast. Ground Beef: Approximately 37.5-50 pounds of ground beef, depending on the size of the cow and the desired fat content. Stew Meat: Around 2.5-3.5 pounds of stew meat, typically cut from tougher parts of the cow like the chuck or round. Short Ribs: Around 2-3 pounds of short ribs, depending on the size of the animal and how they are cut. Offal: Typically, you might receive around 1.25-2.5 pounds of various organ meats like liver, heart, kidneys, tongue, and oxtail. Bones: Expect to receive around 2.5-5 pounds of bones, including marrow bones and soup bones. Fat: This can vary widely based on preferences. Some may request all the fat to be trimmed off, while others may request suet for rendering. You might receive around 1.25-3.75 pounds of fat. Custom Cuts: Depending on your preferences and arrangements with the butcher, the quantity of custom cuts can vary. Miscellaneous Cuts: Depending on preferences and availability, you might receive 0.25-0.75 additional miscellaneous cuts like flank steak, skirt steak, flat iron steak, or tri-tip. Organs for Pet Food: If desired, you might receive 0.625-1.25 pounds of organs suitable for pet food. Bones for Broth: Around 0.625-1.25 pounds of bones suitable for making broth or stock. These are rough estimates and can vary based on individual factors. As always, communication with the farmer or butcher is crucial to ensuring your preferences are met when purchasing a quarter of a cow.
  • How much freezer space to I need for a Whole Cow?
    To store a whole cow in a freezer, you typically need between 16 to 24 cubic feet of freezer space. This estimate accounts for the variety of cuts and products you'll receive, including steaks, roasts, ground beef, stew meat, short ribs, offal, bones, and possibly additional miscellaneous cuts or fat.
  • How much freezer space to I need for a 1/2 Cow
    To store a half cow in a freezer, you typically need between 8 to 12 cubic feet of freezer space. This estimate accounts for the variety of cuts and products you'll receive, including steaks, roasts, ground beef, stew meat, short ribs, offal, bones, and possibly additional miscellaneous cuts or fat.
  • How much freezer space to I need for a 1/4 Cow
    To store a quarter cow in a freezer, you typically need between 4 to 6 cubic feet of freezer space. This estimate accounts for the variety of cuts and products you'll receive, including steaks, roasts, ground beef, stew meat, short ribs, offal, bones, and possibly additional miscellaneous cuts or fat.
  • What is a cut sheet?
    A cut sheet, also known as a cut order or processing instructions, is a document used when purchasing cattle from custom processors to specify how the carcass should be divided into individual cuts of meat. It serves as a communication tool between the buyer and the processor, ensuring that the meat is processed according to the buyer's preferences. Here's why cut sheets are important: Customization: Cut sheets allow buyers to customize their order based on their specific preferences and requirements. This includes specifying the thickness of steaks, the size of roasts, the type of packaging (e.g., vacuum-sealed or butcher paper), and any special instructions for processing or handling the meat. Maximizing Yield: By providing detailed instructions on how the carcass should be divided, cut sheets help maximize the yield of usable meat from each animal. This ensures that the buyer receives the desired cuts in the quantities requested, minimizing waste and optimizing value. Quality Control: Cut sheets help maintain consistency and quality in the final product by ensuring that each cut is prepared according to the buyer's standards. This includes specifying preferences for trimming, aging, and any additional processing techniques that may affect the flavor and texture of the meat. Transparency: Cut sheets provide transparency in the meat processing process, allowing buyers to understand how their meat is being handled and prepared. This can include information on the source of the animal, processing methods, and any additives or treatments used during processing. Communication: Cut sheets facilitate clear communication between the buyer and the processor, reducing the likelihood of misunderstandings or errors in the processing of the meat. By documenting the buyer's preferences in writing, cut sheets help ensure that the final product meets expectations and satisfies the buyer's needs. Overall, cut sheets play a crucial role in the custom processing of cattle, allowing buyers to tailor their order to their specific preferences while ensuring transparency, quality, and efficient communication throughout the process.
  • How is my meat packaged?
    The packaging of your meat depends completely on which processor you choose to go through!
  • Which processor(s) do you use?
    We currently allow our customers to select their own processors within Central Arkansas. We are in the process of compiling a full list of processors.
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